Mie goreng, or mee goreng and sometimes called bami goreng, is an Indonesian fried noodle dish made with yellow/wheat noodles and tastes sweet and savory with a mild kick. It's easy to make, takes less than 30 minutes, and is incredibly delicious and addictive! But if you prefer rice noodle, try our bihun goreng instead.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Yield: 2servings
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Ingredients
For the dish:
6ouncesfresh egg noodles(like chow mein or lo mein noodles) *see notes
12ouncesprotein of your choice(shrimp, chicken, pork, beef, or a combination)
8ounceschoy sumcleaned and cut into 1 inch pieces
2stalksgreen onionjust the green part; cut into 1 inch pieces (optional)
2largeeggs(optional)
1mediumshallotpeeled and cut into smaller chunks
3clovesgarlicpeeled and cut into smaller chunks
4tablespoonsoilor as needed for cooking (any neutral cooking oil)
Prepare the protein:If using chicken, beef, or pork, cut the protein into thin slices. Lightly season the protein with some salt, and mix to combine.If using shrimp, peel and devein. Then, season lightly with salt. Mix to combine.Set the protein aside until needed.
Prepare the noodles:Bring a pot of water to a boil and add the noodles. Cook the noodles to al-dente. Drain well and fluff with chopsticks or tongs to help release steam. Set aside until needed.*Be careful! The noodles will be very hot!*
Prepare the aromatics:Use a mortar and pestle to smash the shallot and garlic into a paste. Set aside until needed.*If you prefer, you could finely mince both the shallot and garlic. However, the flavors of the mashed aromatics will be better.*
Cook the protein:In a nonstick pan or well seasoned wok over medium high heat, add enough oil to grease the bottom. Once the oil is hot, add the seasoned protein and sear on both sides until just cooked. Don't overcrowd the pan. Cook in small batches if necessary. Once done, remove the protein and set aside.
Stir fry the dish:Into the same pan or wok over medium heat, add about 4 tablespoons of oil. When the oil is hot, add the shallot and garlic paste and saute until fragrant and the aromatics are starting to brown. *Make sure to scrape the bottom of the pan to help release the fond. You could also wash the pan or use a new pan if you prefer.*
To the aromatics, add the noodles and stir fry for a couple of minutes, tossing occasionally, to dry out the noodles.
Add the choy sum stems to the pan and stir fry for about 1 minute. Following, add the choy sum leaves and stir frying everything for another minute.
Reduce the heat to medium low and add all the sauces and seasonings (kecap manis, chili sauce, chicken bouillon powder, onion powder, salt, and white pepper). Also return the cooked protein to the pan and add the green onions. Toss and stir fry everything until evenly coated with the sauces and seasonings.
Serve with fried egg if you'd like. Enjoy while hot!
Optional - Fry egg:In a frying pan over medium high heat, generously coat the bottom of the pan with cooking oil. Once the oil is hot and shimmering, crack the eggs into the oil and fry until desired doneness. Remove from pan and serve with mie goreng.
Notes
Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
Fresh egg noodles - Feel free to use any egg noodles of your choice. You can also use instant ramen noodles, if you'd like. Please refer to the post for more details.
Protein - Mie goreng can be served with or without protein. So feel free to omit the protein completely if you prefer. Also, feel free to use only one protein or a combination of proteins. We recommend that proteins like chicken, beef, and pork to be cut into thin slices for faster cooking. Shrimps can be simply peeled and deveined.
Choy sum - This is a common Chinese/Asian green sold at most Asian markets. However, if you can't find it, simply substitute it for your favorite vegetables like broccoli, kale, and cabbage.